Only the BEST mug cake recipe you'll ever find.

If you’ve been a follower for a while, you may know I quite enjoy cake. Actually, rephrase: I am a cake enthusiast. The problem with loving cake as much as I, is, when I do bake one, I’m tempted not to stop at just a slice.

So, it’s been my sole focus for the last 3 years to create the perfect mug cake recipe. Portion-controlled and done in under 3 minutes. ALSO, vegan-friendly (evidently eggs make mug cakes a little rubbery). Do NOT blame me if mug cakes becomes a nightly thing.

Without further ado: The Infamous Mug Cake recipe! 

Ingredients 

This makes ONE, but you can double/triple etc.

• 1/4 cup plain flour
• 2 tbsp cocoa
• 1/4 tsp baking powder
• 1 1/2 tbsp sugar - my mum SWEARS by halving sugar in recipes, so if you like extra sweet, you can always add more - I find if the mixture is just a little too sweet to taste, it’ll be perfect when you cook it
• 1/4 cup + 1 tbsp milk  - only add this 1 tbsp after you’ve doubled/tripled etc
• 2 tbsp vegetable oil - I use rice bran - less flavour than olive oil
• 1 tsp vanilla essence - I always add it to any cake!

OPTIONAL: add choc chips, Nutella or a mini Mars bar in the middle for extra fun! OR remove the cocoa and add some blueberries instead. 

Method

1. ​Pop dry ingredients in a bowl and mix them before adding the wet ingredients. 
2. Once it’s smooth,  pour the mixture into your favourite mug and microwave for 50 seconds. 
3. Prefer a gooey consistency? 40 seconds should do it.

Note: mug thickness can make a massive difference. Thin mugs may cook the cake quicker - might take a few taste trials to get your perfect consistency. Shame...

Here’s me S-MUGLY enjoying a cake.

This may have been a winter staple in my house this year. ISO got me goooooood. 

PART 2: Check out some gorgeous local mug brands because pretty mugs make mug cakes even better. 

Yours in easy desserts,

Clare x